Winter squashes have a special place in our hearts and on our holiday tables (naturally, the two are linked). From a puréed soup of roasted butternut with a tangy undercurrent of Granny Smith apple, to a salad of roasted delicata slices, we find ourselves eating a diversity of squash varieties in an array of preparations. Here are 6 we make all season.

Easy Roasted Acorn Squash


The simplest, and in some ways, the most satisfying, winter squash dish. Acorn squash are split, scooped, and filled with a simple mix of butter and light or dark brown sugar—two things that enhance the earthy flavor of squash without stepping on it. Get our Easy Roasted Acorn Squash recipe.

Roasted Butternut Squash with Pears


A two-part recipe that marries two natural partners. You start by roasted cubes of butternut squash with rosemary. Separately, sauté firm pears like Bosc, with onions. Combine the two, and you end up with a delicious side dish that works for Thanksgiving dinner or a simple supper. Get our Roasted Butternut Squash with Pears recipe.

Bacon-Wrapped Squash Bites


Appetizers are easy in summer, when ripe cherry tomatoes and basil seem to make everything taste better. This fall and winter pickup hors d’oeuvre is different: cubes of sweet, roasted butternut squash wrapped with everybody’s favorite, bacon, and toothpicked. Get our Bacon-Wrapped Squash Bites recipe.

Roasted Delicata Squash Salad


Molasses-like saba and salty, umami-rich ricotta salata transform thin slices of sweet roasted delicata squash. Toss with leaves of baby spinach, roasted pumpkin seeds, shallot, sherry vinegar, and olive oil. Get our Roasted Delicata Squash Salad recipe.

Roasted Butternut Squash Soup


Butternut squash soup is everywhere during the holidays, but this one’s different, a perfect mix of easy and delicious. Instead of having to awkwardly peel a butternut squash and scrape out the seeds, you roast it, which makes peeling and scraping a cinch, even as it gives the eventual soup rich toasty flavor. Get our Roasted Butternut Squash Soup recipe.

Roasted Acorn Squash with Wild Rice Stuffing


A mix of nutty-tasting wild rice, pecans, and dried cranberries is the filling for buttery roasted acorn squash halves. These pretty stuffed squash can stand in as athe center of a holiday meal, or exist beautifully as sides to a meat or poultry dish. Get our Roasted Acorn Squash with Wild Rice Stuffing recipe.

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